Toni's Pasta e Fagioli
Toni's Pasta with Beans
This Lockdown recipe is from Gina and Toni, the owners of Casina Moresca, a little cottage on Argentario. The place is wonderful, a house high on a ridge looking out over the mediterranean. If you've ever seen "Il Postino di Neruda". - it's not like the house in the film, but the feeling is the same, you see the sea from high up and your days are marked by the changing light on the waves below.
Toni is Roman, so this recipe is a good one - and I know it is because I tested it this Saturday. I'm not sure if I got it right, but that's the joy of lockdown cooking - you use what you've got in your cupboards!
1 tin of white beans 250 gr. short pasta (we had "Tortiglioni" which I can recommend) 1 onion, 1 piece of celery, garlic and a little tomato Rasher of bacon cut into bits - Pancetta Olive oil Parmesan cheese (I don't have any! Used Cheddar, sorry Toni!)
Chop the onion and celery. Leave the garlic clove uncut and fry it all gently in olive oil.
Add the tomato and the pancetta. I had cherry tomatoes so used those - I'm guessing plum tomatoes would be best, chopped tin tomatoes fine and tomato ketchup if you're desperate.Fry the onion, garlic, celery and a small squashed tomato and the bits of bacon in olive oil.
When the bacon is looking good, add the beans with the juice from their tin.
Meanwhile, bring a saucepan of salted water to the boil and add the pasta. This is another dish that you can prepare in the time it takes to cook the pasta - so put the water on to boil when you start. Drain the pasta after 10 minutes - or whatever it says on the packet. I then put the pasta back in the pan, add the sauce and steam some of the water off.
Serve with Parmesan cheese (or Cheddar!!) sprinkled over it.
Thanks Gina and Toni!